1 large frozen ripe banana. 1-2 tablespoons cacao powder (or use unsweetened cocoa powder) 2 tablespoons creamy natural peanut butter. 1 teaspoon vanilla extract. ½ cup unsweetened almond milk (or milk of choice), plus more to thin as necessary.
This helps keep the cocktail frozen and cold for longer. Let it sit there for a good 20 minutes before you start. In a blender, add the ice cream, vodka, Irish cream, coffee liqueur, and chocolate syrup. Blend until the mixture is nice and smooth. Before pouring, you can decorate the walls of the serving glass with chocolate syrup.
Ingredients. 2 cups strongly brewed coffee. 1/2 cup coconut cream from the top of a can of full fat coconut milk. 1/2 teaspoon vanilla extract. 1/4 teaspoon coconut extract. 2 tablespoons coconut sugar. 1/4 cup dark chocolate chips. 2 cups ice cubes. Divide the chocolate milk between 16 ice cube trays. Freeze for at least four hours or until the milk is completely frozen. Place the chocolate milk ice cubes into a blender with the Cool Whip and sweetened condensed milk. Blend until smooth, scraping down the sides as needed. Unplug your blender, then scrape the sides and bottom of the blender jug. Plug the blender back in and blend again for another 5 - 10 seconds. DO NOT OVER BLEND. Step 3. Give the batter one last scrape with your spatula and transfer the batter in an 8 inch (20 cm) cake pan, greased and lined with parchment paper. Step 4. 1. In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes. 2. Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently NbxQKN.